Inside Easton's Agamon Bakery

Agamon Bakery owners John Acevedo Monsalve and Willianson Agamez share what to expect from the Easton cafe.

Q: Tell us about the journey to opening Agamon Bakery! What inspired you to do so?

The idea behind the bakery was mostly a decision between a restaurant or a bakery. We both invest in real estate and decided to look for other avenues. When the venue literally showed up out of nowhere, the bakery was the best choice given the size of the venue in the first place.

Describe the meaning behind the shop’s name!

We wanted to do something simple. Our second last names provided the pathway. Agamez and Monsalve make AgaMon. This was perfect as the middle letters provided for the logo.

Describe the overall vibe/aesthetic of Agamon Bakery!

The combination of soft music, the city of Easton history reflected on the brick wall, the green touch nature provides and the international distinction of our recipes shaped into our offerings in the highly organized displays comes together to resemble a European and New York style.

What can locals expect to find in store? Tell us about your range of offerings!

Our intention is to offer an experience through delicious products and great service. Every product from international recipes created by some top pastry chefs from South America is unique in design and flavor thanks to the high quality and diverse ingredients utilized. Add to it the delicious taste of Supremo Colombian coffee in a stateof-the-art Rancilio espresso machine and the experience is one-of-a-kind.

Is there anything someone might be surprised to find in store?

Our clientele will perceive that even though Easton has several bakeries in the downtown area, our offerings present options that expand beyond the multiple delicious products other bakeries offer. We also like to emphasize that our bakery goes a step further in offering breakfast and lunch. Crepes and sandwiches are tastefully created by international chefs as well with the intention to satisfy a craving.

What are some of the shop’s best sellers and/or customer favorites?

Some of the most-sold cakes are Selva Negra (cherry liqueur, cocoa, chocolate cream, chantilly cream) and Lavender (raspberries, lemon, yogurt and lavender). On the pastry side, brownies (matcha, passion fruit, Nutella and Red Fantasy—pistachios, white chocolate, cream cheese). And, obviously, our coffee: a strong taste, dark roasted with 22-percent humidity.

Is there anything you’re looking forward to offering?

Agamon Bakery & Cafe is aiming to have a regular changing menu—drinks, cakes, pastries and so on. We will maintain our base line of cakes and pastries while introducing new recipes including a selection of the finest desserts.

How has the shop been received by the community thus far?

Our experience with our clientele is of a high acceptance. The extended hours of service, the aesthetics and overall vibe have impacted positively on our clients and we have some of them who have thanked us for bringing this initiative to the downtown of Easton.

What do you love about the shop’s location in Downtown Easton?

We could not have chosen a better location, a prime location in the newest building in the area right now. The area will see much more foot traffic in the near future when all the apartment complexes currently under construction experience an influx of residents from out of the state.